Maíz & Mole is an independent English-language journal devoted to Mexican gastronomy. Our beat is broad on purpose: the chemistry of nixtamal, the patience of mole, the public theatre of Mexico City eating, the landscapes that produce mezcal, and the markets where cooks still learn by smell.
What we are
We are a content publication — essays, reported features, and cultural criticism. Kitchen names appear in our pages the way painters appear in an art magazine: as subjects inside a longer story. We are not a restaurant website, hotel brochure, or booking platform.
What we are not
We do not take reservations. We do not publish menus with prices. We do not sell tickets or run a “book a table” funnel. If you arrived looking for a front desk, you have found a reading room instead.
Editorial approach
Each issue groups essays that speak to one another — grain beside sauce, capital beside countryside, craft beside institution. We favour specificity over listicles: how a chile smells when toasted, why a mill still matters on a city block, how a dining room can become a reference point without becoming the whole story of a cuisine.
Independence
Maíz & Mole is an informational resource operated independently. Mentions of restaurants, producers, or neighbourhoods are editorial. We are not affiliated with Pujol or any other establishment. Affiliation claims, sponsorships, or paid placements — if ever introduced — would be labelled clearly; today this site exists to be read.
Language & audience
We publish in English for an international readership curious about Mexican food culture. Spanish culinary terms appear when they are the right words — maíz, mole, mezcal, mercado — with context rather than tourist translation.
Contact
For privacy requests and editorial correspondence, see the contact details in our Privacy Policy. For site use rules, see our Terms of Use.